Brad's bacon jalapeno popper pork chops

Name: Brad's bacon jalapeno popper pork chops
Yield: 4 servings
Cuisine: American
Ingredients: 4 (8 oz) pork chops; Chile powder and paprika; Sea salt; Touch cayenne powder; Juice of 2 limes; 1/2 lb bacon; 8 oz pkg cream cheese; 3 lg jalapenos, deseeded and chopped; 1 1/2 cups shredded Colby Jack cheese plus 1/2 cup; 1/4 cup heavy cream

wingmaster835 @wingmaster

Sequim Washington

#mycookbook

Brad's bacon jalapeno popper pork chops

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wingmaster835 @wingmaster

Ingredients

4 servings

4 (8 oz)pork chops
Chile powder and paprika
Sea salt
Touchcayenne powder
Juice of 2 limes
For the topping
1/2 lbbacon
8 ozpkg cream cheese
3lg jalapenos, deseeded and chopped
1 1/2 cupsshredded Colby Jack cheese plus 1/2 cup
1/4 cupheavy cream

Cooking Instructions

1

Let cream cheese sit on the counter until it is room temperature.
2

Chop bacon. Fry until done but not super crispy. Drain grease and set bacon aside.
3

Meanwhile, prepare the pork chops by cutting them widthwise every 1/4 inch. Do not cut all the way through the chop. Similar to the preperation of a Hasselbeck potato. Sprinkle liberally with the spices but lightly with the cayenne. Squeeze the lime juice over the top of the seasoned chops. Marinate uncovered in the fridge about an hour.
4

In a large bowl, mix the bacon with the rest of the topping ingredients except the 1 1/2 cup cheese. Place mixture in fridge to chill 15 minutes.
5

Arrange chops in a baking dish. Top with toppings. Try to push it down into the cuts that you have made in the pork. Bake uncovered in a 375 degree oven for 30-35 minutes. Until temp of pork reaches 155. Spread remaining 1 1/2 cup cheese over the top and return to oven 7 minutes.
6

Remove from oven and tent with foil for 5 minutes. Serve immediately. Enjoy.

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wingmaster835 @wingmaster

on October 21, 2019 22:11

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.